Une

The story

Une | Creative Umbrian Cuisine by Chef Giulio Gigli in Foligno, Italy

Une: Umbrian Roots, Global Technique

In the quiet hills of Capodacqua, just outside Foligno, Une is the expression of chef Giulio Gigli’s deep connection to the Umbrian landscape. The restaurant’s name means “water” in the local dialect, a nod to the element that shapes the region’s ecology and the chef’s philosophy. Here, Gigli crafts a cuisine that is firmly rooted in Umbrian traditions yet informed by his years in some of the world’s most acclaimed kitchens.

Gigli’s path to the stove began in childhood, helping his grandmothers Ida and Claudia roll pasta and taste sauces. From his grandfather Franco, he learned the art of preserving—pickling, confit, and marmalades—skills that still inform his approach. After stages at Disfrutar in Barcelona, Le 1947 at Cheval Blanc, Benu in San Francisco, and Il Pagliaccio in Rome, Gigli returned to Umbria with a clear vision: to tell the story of his territory through a lens of precision and creativity.

The Dining Experience

Une offers two tasting menus. “Orto e Conserve” (seven courses, €90) celebrates the garden and the pantry, highlighting seasonal vegetables and preserved ingredients. “Relazioni” (eight courses, €110) explores the connections between people, place, and produce. For a deeper immersion, the Chef’s Table (eight courses with wine pairing, €170) places guests at the edge of the kitchen, watching every plate come together.

The restaurant’s ethos extends beyond the plate. Une operates as an ecosystem: a synergy of kitchen, garden, forest, and pantry. The team works with small local producers, and the kitchen minimizes waste by offering only tasting menus. A visual field diary documents the botanical life of the property, tracing the seasons through the seeds of trees, wild herbs, and garden vegetables.

Recognition and Philosophy

Une’s commitment to high-quality cooking earned it a Michelin star, a recognition that reflects Gigli’s belief in food as a cultural act. For him, a chef is someone who can tell the story of a place and its people, honoring memory while looking outward. Every dish at Une is an invitation to understand Umbria—not as a postcard, but as a living, evolving relationship between the land, the kitchen, and the guest.